1. Dairy Breeds and Selection

2. Dairy Breeds and Selection Overview
Major Breeds of Dairy Cattle
Dairy Terms and Definitions
Parts of a Dairy Cow
Dairy Traits and Selection
Judging Contests

3. Major Breeds of Dairy Cattle
Holstein
Black and White or Red and White color pattern
Large sized
Heavy milk producers

4. Major Breeds of Dairy Cattle
Jersey
Color varies (light gray to a dark fawn being darker around the head and hips)
Medium sized
Produces more pounds of milk per body weight than any other dairy breed.

5. Major Breeds of Dairy Cattle
Guernsey
Red (Fawn) and White in color
Medium sized
High milk production to feed intake ratio
Milk is high in betacarotene

6. Major Breeds of Dairy Cattle
Brown Swiss
Solid brown, varying from very light to dark
Large sized
Light colored band around the muzzle
One of the oldest Dairy breeds

7. Major Breeds of Dairy Cattle
Ayrshire
Red and white in color (amount varies)
Medium sized
Purebred Ayrshires only produce red offspring
Average milk production

8. Major Breeds of Dairy Cattle
Milking Shorthorn
Red and white or any combination of red and white
Dual purpose breed
Split from the American Shorthorn Assoc. in 1949

9. Major Breeds of Dairy Cattle
Milking Devon
Red in color
Triple purpose (Draft, beef, milk)
Medium sized

10. Major Breeds of Dairy Cattle Review
Jersey

11. Major Breeds of Dairy Cattle Review
Milking Shorthorn

12. Major Breeds of Dairy Cattle Review
Brown Swiss

13. Major Breeds of Dairy Cattle Review
Guernsey

14. Major Breeds of Dairy Cattle Review
Milking Devon

15. Major Breeds of Dairy Cattle Review
Ayrshire

16. Major Breeds of Dairy Cattle Review
Holstein

17. Major Breeds of Dairy Cattle Quiz1 2 3 4

18. Major Breeds of Dairy Cattle Quiz5 6 7

19. Major Breeds of Dairy Cattle Quiz Answers
1. Brown Swiss Holstein
3. Milking Devon Guernsey

20. Major Breeds of Dairy Cattle Quiz Answers
5. Ayrshire Milking Shorthorn
7. Jersey

21. Dairy Breeds and Selection Terms
bull - Mature male dairy animal
cow - Mature female dairy; shows evidence of having produced one or more calves
heifer - female dairy animal that has not borne a calf
calf - male of female dairy animal under one year of age
springer - cow showing signs of pregnancy
breed characteristics - physical traits that differentiate on breed from another

22. Dairy Breeds and Selection Terms
dairy character - characteristics indicating the animal will be useful in the dairy industry
butterfat - percent of fat in the milk
milk production - amount in pounds of milk that a cow produces during a lactation period
lactation - span of time that a cow is giving milk
discrimination - defect that is undesirable
disqualification - statement that means an animal cannot be registered, or, in the show ring, is not eligible to win a prize

23. Dairy Breeds and Selection Terms
dairy herd improvement records (DHI) production records kept on producing dairy cattle
mammary system - parts of the cow directly responsible for producing and storing milk
disposition - manner in which an animal acts; quiet, docile, vicious
pedigree - register of lines of ancestry

24. Dairy Breeds and Selection Can you remember what you’ve studied?
1. What is a bull?
2. What is a heifer?
3. The percent of fat in the milk is called what?
4. A cow showing signs of pregnancy is considered what?
5. What is a cow?
6. What is the term for the span of time that a cow is giving milk?
7. What is the term for the amount in pounds of milk that a cow produces during a lactation period?
8. What is the term for the manner in which an animal acts?
9. DHI is an acronym for what?
10. The parts of the cow directly responsible for producing and storing milk is called what?
11. An undesirable defect is called a what?
12. What is the term used for register of lines of ancestry?
13. What is the term that means an animal cannot be registered or in the show ring, is not eligible to win a prize?
14. Bonus: What is the term used for a castrated male dairy animal?

25. Dairy Breeds and Selection Can you remember what you’ve studied?
1. What is a bull?
1. Mature male dairy animal
2. What is a heifer?
2. Female dairy animal that has not borne an offspring
3. The percent of fat in the milk is called what?
3. Butterfat
4. A cow showing signs of pregnancy is considered what?
4. Springer
5. What is a cow?
5. Mature female dairy animal; shows evidence of having produced one or more calves
6. What is the term for the span of time that a cow is giving milk?
6. Lactation period
7. What is the term for the amount in pounds of milk that a cow produces during a lactation period?
7. Milk production

26. Dairy Breeds and Selection Can you remember what you’ve studied?
8. What is the term for the manner in which an animal acts?
8. docile
9. DHI is an acronym for what?
9. Dairy Herd Improvement
10. The parts of the cow directly responsible for producing and storing milk is called what?
10. mammary system
11. An undesirable defect is called a what?
11. discrimination
12. What is the term used for register of lines of ancestry?
12. pedigree
13. What is the term that means an animal cannot be registered or in the show ring, is not eligible to win a prize?
13. disqualification
14. Bonus: What is the term used for a castrated male dairy animal?
14. steer

27. Dairy Breeds and Selection Parts of a Dairy Cow

28. Dairy Breeds and Selection Parts of a Dairy Cow Quiz

29. Dairy Breeds and Selection Parts of a Dairy Cow Quiz Answers
1. heel
2. sole
3. knee
4. chest floor
5. brisket
6. point of elbow
7. dewlap
8. point of shoulder
9. throat
10. jaw
11. muzzle
12. bridge of nose

30. Dairy Breeds and Selection Parts of a Dairy Cow Quiz Answers
13. forehead
14. poll
15. horn
16. neck
17. heart girth
18. withers
19. crops
20. ribs
21. chine
22. loin
23. barrel
24. hip
25. rump
26. thurl
27. tailhead
28. pin bones

31. Parts of a Dairy Cow Quiz Answers
29. tail
30. rear udder attachment
31. thigh
32. stifle
33. flank
34. rear udder
35. hock
36. switch
37. dewclaw
38. pastern
39. hoof
40. teats
41. fore udder
42. fore udder attachment
43. mammary veins
44. milk wells

32. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
1. Stature (measured at withers) points are awarded from 99 to 50 points - very tall 99 to very low set 50 points.
2. Chest and body (considering age and stage of lactation) points are awarded from 99 to 50 points - wide chest, deep rib, long body 99 to extremely narrow and frail 50 points.

33. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
3. Dairy character (independent of performance) points are awarded from 99 to 50 points - extremely sharp 99 to extremely thick 50 points.
4. Foot and shape (angle) points are awarded from 99 to 50 points - extremely steep angle 90 to extremely low angle 50 points.

34. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
5. Rear legs (side view) points are awarded from 99 to 50 points - extremely sickled 99 to extremely posty or overextended 50 points.
6. Pelvic angle points are awarded from 99 to 50 points - severe slope from hooks to pins 99 to pins clearly higher than hooks 50 points.

35. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
7. Rump width points are awarded from 99 to 50 points - extreme width of pelvic area 99 to extremely narrow pelvic area 50 points.
8. Fore udder attachment points are awarded from 99 to 50 points - extremely tight attachment 99 to extremely broken 50 points.

36. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
9. Rear udder width (at attachment) points are awarded from 99 to 50 points - extremely wide 99 to extremely narrow 50 points.
10. Rear udder height (at attachment) points are awarded from 99 to 50 points - extremely high 99 to extremely low 50 points.

37. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
11. Teat placement (rear view) points are awarded from 99 to 50 points - base of teats extremely close 99 to extremely wide placement 50 points.
12. Suspensory ligament (cleft) points are awarded from 99 to 50 points - extreme cleft 99 to broken 50 points.

38. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
13. Udder depth (relative to point of hock) points are awarded from 99 to 50 points - extremely shallow, udder floor well above hock 99 to extremely deep 50 points.

39. Dairy Breeds and Selection Traits and Selection
Milk Production Facts
Breed Percent Butterfat Pounds Butterfat Pounds Milk Prod
Holstein ,185
Ayrshire ,398
Jersey ,020
Brown Swiss ,062
Guernsey ,363
Think about this?
1. Which breed produced the most total pounds of milk? Why do think this is so?
2. Why would butterfat be important to milk?
3. What breed produced the lowest total pounds of butterfat?
4. What would you think the most popular breed of Dairy cattle would be judging from this data? Why?
5. What is the definition of milk production? Why would a cow be lactating?

40. Dairy Breeds and Selection Traits and Selection Terms
balance of symmetry - proper proportions and blending of parts.
clean - free from fat
cow-hocked - rear legs turned so that the hocks are close together and feet point out when viewed from the rear.
body capacity - total amount of volume exhibited by a cow and indicated by a combination of depth of fore and rear rib, length of barrel, spring of rib and depth of flank.
quality - overall smoothness, blending of shoulders, and refinement of head and bone.
spring of rib - amount ribs arch out from the backbone.
type - combination of characteristics that make an animal most useful for a specific purpose.
sickle-hocked - rear legs too curved when viewed from the side.
What other terms might you use?

41. Dairy Breeds and Selection Traits and Selection Factors to Consider
General appearance - Cows with good general
appearance are attractive, have femininity, vigor,
stretch, scale and a harmonious blend of all parts.
Evaluate all parts of the cow when considering general appearance.
Dairy character - Dairy character refers to a combination of characteristics that indicate a cow’s ability to convert feed into milk. Characteristics include angularity, freedom from coarseness, and evidence of milking ability with udder quality.
Udder - The udder should be large enough to produce and store milk. The length, width, and depth of the udder determines its capacity. The udder should be attached high and wide behind and carry well forward in front. Other factors considered would be teat placement, size and prominence of the mammary veins, and number and size of milk wells.

42. Dairy Breeds and Selection “Use What you have learned”
Which animal would be considered desirable?
What terms would you use to describe the differences?
Which animal shows the best general appearance?
Are these cows or heifers? Why?

43. Dairy Breeds and Selection “Use What you have learned”
Which animal would be considered desirable?
What terms would you use to describe the differences?
Which shows more dairy character? What are the indicators?
What about the udder?

44. What is involved in a Dairy judging CDE?
Dairy Judging is the process of carefully analyzing a dairy animal’s individual traits and comparing those traits to an ideal animal or standard
Registration and Placing Cards
Judging the Classes
Taking Notes
Presenting Oral Reasons
Calculate Placing Scores
Possible Awards

45. Purpose of the FFA Placing Card Computing Placing Scores
Dairy Judging
Purpose of the FFA Placing Card
Identify the judge
Record the placing
Computing Placing Scores
Compare placings to official placings
Write placings as pairs
Use the cuts to calculate points
Total the points of all pairs
Subtract total from 50 to find your score

46. Livestock Judging sample scoring
Official Placings Your Placings
5 3 3 (cuts)
a. Compare each pair you placed
to the corresponding pair in the
official placings.
b. Count points for pairs that do
not match using the cuts.
c. Total the points and subtract
from 50 (which would be a perfect
score). The result is your score.
Write you placings as pairs:
3/4-0pts 4/1-3pts 1/2-3pts
3/1-0pts 4/2-3+3pts
3/2-0pts
Total - 12pts
Score - 50 pts possible
-12 pts 38

47. Preparing for and Presenting Oral Reasons
Take accurate notes on the class oral reasons will be presented.
Notes should include:
-name of the class
-your placings
-general appearances of the class
-descriptive points pertaining to each pair in the placing.
-key points you would like to stress

48. Preparing for and Presenting Oral Reasons
-Speak with a clear, confident voice.
-Stand straight with feet in a comfortable position.
-Never use notes.
-Avoid excess body movement.
-Stay within the allotted 2 minutes.
-Use good voice control, both speed and volume.
-Introduce the class before beginning points.

49. Dairy Breeds and Selection Suggested Activity
Aquire 3 gallons (what ever is needed for the size of the class). Milk must have the cream included. 1/2 gallon of homogenized milk. 1/2 gallon of 2% milk. A number of small dixie cups. Small glass containers with tight lids.
Discuss the differences between fresh milk and milk from the supermarket.
Divide the students into pairs of teams of 3.
Have them separate the cream out of the fresh milk.
Taste test the three samples of milk and describe the differences in writing.
Place the separated cream in the glass containers with lids.
Have the students shake the cream until it turns to butter.
Note: This activity could be team taught with the Family and Consumer Science instructor. Bread could be made available for sampling the butter. A field trip to a dairy to view the milking process are other possible activities.

50. Dairy Breeds and Selection Suggested Assignment Sheets
Assignment Sheet 9 - Use resource materials to locate information about a breed of dairy cattle. (This activity could also be done on powerpoint or a written assignment)
Assignment Sheet 2 - Selection and characteristics
Assignment Sheet 3 - Judging classes of cows
Assignment Sheet 1 - Computing placing scores
Note: Additional judging classes and information can be obtained from these internet sites